Summer Quinoa Salad

This recipe, adapted from this one from Iowa Girl Eats, has been a go-to for us during the warmer months. It can be used as a side or sometimes I add fresh fish, scallops, or chicken to it to make a yummy and healthy meal. Quinoa is a nutty grain that is packed with protein and essential amino acids, making it a great alternative to rice or pasta. It’s important to rinse it well under cold water before cooking. This rids the quinoa of a sometimes bitter-tasting outer layer. Here’s the recipe:

Ingredients:

1 cup quinoa, rinsed thoroughly

1 14.5 oz can chicken broth

3 tbsp olive oil

1 tbsp lemon zest

juice of 2 lemons

1 tbsp salt

1/2 tbsp pepper

1 tbsp honey

2 tbsp parsley

2 tbsp basil

1/4 cup cucumber, diced

1/4 cup blueberries

1/4 cherry tomatoes, halved

1/4 cup fresh corn

Directions:

First, rinse the quinoa thoroughly under cold water for at least 1 minute. Pour one 14.5 oz can chicken broth in a sauce pan with the quinoa and bring to a boil. You can also use 2 cups of water, but I prefer the extra flavor chicken broth provides. Reduce heat to low and simmer, covered, for 12-15 minutes or until the quinoa has absorbed all the liquid. Transfer the cooked quinoa to a mixing bowl and allow to cool. (I place it in the refrigerator to cool quickly.)

While the quinoa cools, prepare the add-ins. Chop the herbs, cucumbers, and tomatoes. Heat 2 stalks of fresh corn in the microwave for 5 minutes, wrapped in wet paper towels. Cut the kernels off the cob and add to the quinoa.

To prepare the vinaigrette, I whisk together the remaining ingredients-the zest and juice of 2 lemons, olive oil, salt, pepper, and honey. Add to the quinoa mixture and toss well. Enjoy this dish room temperature or chilled. Enjoy!